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Loaded Mediterranean Bowl
Plat

Loaded Mediterranean Bowl

30 minPour 2Nutri-Score A€€
par @itsvegansis7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • quinoa (washed and rinsed)Céréales150 g
  • water (for cooking the quinoa)Autres300 ml
  • firm tofu (pressed and crumbled, for the tofu feta)Produits frais200 g
  • lemon juice (freshly squeezed)Fruits et légumes30 ml
  • olive oil (for the tofu feta and the dressing)Épicerie45 ml
  • nutritional yeast (for the tofu feta)Épicerie10 g
  • salt (to taste)Épices5 g
  • cucumber (roughly chopped)Fruits et légumes1 morceau
  • tomatoes (roughly chopped)Fruits et légumes2 morceaux
  • red onion (roughly chopped)Fruits et légumes1 morceau
  • cilantro (roughly chopped)Fruits et légumes15 g
  • black pepper (ground)Épices1 g
  • hummus (homemade or store-bought)Produits frais150 g

par portion

Nutrition

547kcal

Glucides
65 g
Protéines
21 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier

pas à pas

Préparation

  1. Cook the quinoa

    • Add the washed quinoa and water to a pot.
    • Cover and cook until the water is absorbed and the quinoa is fluffy.
    Étape 1

  2. Make the tofu feta

    • Crumble the pressed tofu into a bowl.
    • Mix with lemon juice, olive oil, nutritional yeast and salt until well coated.
    • Keep in the fridge until serving.
    Étape 2

  3. Prepare the salad

    • Roughly chop the cucumber, tomatoes, red onion and cilantro.
    • Combine everything in a bowl.
    Étape 3

  4. Make the dressing

    • Whisk the olive oil, lemon juice, salt and black pepper together.
    Étape 4

  5. Assemble the bowls

    • Divide the quinoa between bowls.
    • Top with the salad, tofu feta and a generous spoon of hummus.
    • Drizzle with the dressing and serve.
    Étape 5
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